Boston Market #416 Improves its Sanitary Rating

Basic - - From inspection on 2016-01-05: Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above kitchen hand sink. **Repeat Violation** **Warning** - From follow-up inspection on 2016-05-05: **Time Extended**

Basic - - From inspection on 2016-01-05: Basic - Light shield damaged/in disrepair. Missing, near take out window. **Warning** - From follow-up inspection on 2016-05-05: **Time Extended**

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above kitchen hand sink. **Repeat Violation** **Warning**

Basic - Fan cover in walk-in cooler/freezer has accumulation of dust or debris. **Warning**

Basic - Light shield damaged/in disrepair. Missing, near take out window. **Warning**

Basic - No waste receptacle installed at handwash sink provided with disposable towels. **Repeat Violation** **Warning**

High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Cooked Chicken front line @ 127°. **Repeat Violation** **Warning**

Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Manager on duty. **Repeat Violation** **Warning**

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Meatloaf, Ribs, Chicken cooked 1/4/16 not dated. Dated. **Corrected On-Site** **Warning**

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Rear kitchen.

Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site** **Repeat Violation**

High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Chicken @ 125°. Turned thermostat hotter. **Corrective Action Taken** **Repeat Violation**

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.

Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.

Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. On top of ice machine. **Corrected On-Site**

Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps.

Basic - No waste receptacle installed at handwash sink in kitchen provided with disposable towels. By ice machine.

High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Turkey @ 128°. Increased thermostat temperature.

High Priority - Live, small flying insects in food preparation area.

High Priority - No vacuum breaker on fitting/splitter added to hose bibb. At mop sink.

High Priority - Toxic substance/chemical improperly stored. Soap stored on top of ice machine. **Corrected On-Site**

Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Salmonella Typhi, Shigella spp., Shiga toxin-producing Escherichia coli (E-coli), hepatitis A virus, or Norovirus. Provided DBPR Form HR 5030-039.

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

Basic - Cove molding at floor/wall juncture broken/missing. FRONT LINE.

Basic - No waste receptacle installed at handwash sink in kitchen provided with disposable towels.

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. TURKEY @ 124°.

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. TURKEY AND MEATLOAF.

High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet. **Repeat Violation** **Warning**

High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet. **Repeat Violation** **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. GARLIC BUTTER @ 49°; BACON (NOT CRISPY) @ 51°; SWISS CHEESE @ 57°; CHICKEN SALAD @ 50°. **Repeat Violation** **Warning**

Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. ICED PANS REAR KITCHEN. **Repeat Violation** **Warning**

Intermediate - Refrigerator not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. FRONT LINE SANDWICH STATION REACH IN COOLER. **Repeat Violation** **Warning**

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Swiss Cheese at 57°

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Held cheese at 57° for more than the required time.

Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. Employee drinking out a cup with no lid or straw

Basic - Employee with no hair restraint while engaging in food preparation. No hair restraint being used by the cook or the manager

Basic - Soil residue build-up on nonfood-contact surface. A/C VENTS BY ICE MACHINE.

Basic - Unwrapped single-service utensils not presented so that only the handles are touched.takeout area

High Priority - No vacuum breaker on fitting/splitter added to hose bibb.

Intermediate - Handwash sink used for purposes other than hand washing wrapper on the wash sink **Corrected On-Site**

High Priority - Live flies in kitchen.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.

Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Clothes **Corrected On-Site**

Critical - Observed 1 dented can of bush's bean Corrected On Site.

Observed ice scoop with handle in contact with ice.

Critical - Observed interior of microwave soiled.

Critical - Working containers of food removed from original container not identified by common name. brown sugar in kitchen

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese, salad 49 degrees F in reach in cooler Corrected On Site.

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Observed buildup of slime in the interior of ice machine.

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.

Equipment and utensils not properly air-dried. metals insects

Critical - Observed objectionable odors in bathroom. female restroom

Critical - Violation: 53A-01-2Manager lacking proof of Food Manager Certification. Carol Cafazzo This violation must be corrected by : 1/30/12.

Critical - Observed potentially hazardous food thawed in standing water. Corrected On Site.

Observed ice scoop with handle in contact with ice by the drivethru window Repeat Violation. Corrected On Site.

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands when changing gloves.

Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.

Critical - Observed soil buildup inside ice bin by the drivethru window.

Critical - Handwash sink not accessible for employee use at all times. Cup & wiping cloth stored in handsink near front counter.Corrected On Site.

Observed dusty ceiling tiles and/or air conditioning vent covers. Above the handsink in the rear.

Critical - Manager lacking proof of Food Manager Certification. Carol Cafazzo This violation must be corrected by : 1/30/12.

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro This violation must be corrected by : 1/30/12.

Critical - Proper hygienic practices, eating/drinking/smoking (evidence)

Non-food contact surfaces clean

Storage/handling of clean equipment, utensils

Storage/handling of clean equipment, utensils

Critical - Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles

Walls, ceilings, and attached equipment, constructed, clean

Employee lockers provided and used, clean

Critical - Toxic items labeled and used properly

Critical - Food not stored in a clean/dry location that is not exposed to splash/dust.onions stored soiled sheet pan walkin cooler

Critical - Observed food stored on floor.potatoes walkin Corrected On Site.

Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. also failed to change glovesCorrected On Site.

Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils prep area back kitchen . Corrected On Site.

Obseved hood filters in disrepair.

Observed soiled dry wiping cloth in use.rear kitchen prep

Critical - Observed soil buildup inside ice bin residue buildup top on side drive thru.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. cambro cart

Observed gaskets soiled with food debris build-up. reachin on line

Observed attached equipment soiled with accumulated dust. fan cover walkin

Observed dusty ceiling tiles and/or air conditioning vent covers.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. marshmellows

Observed equipment in poor repair. inoperable reachin back kitchen

Wet wiping cloth not stored in sanitizing solution between uses. on prep table

Floors not maintained smooth and durable. areas missing grout

Observed dusty ceiling tiles and/or air conditioning vent covers.

Critical - No proof of required employee training provided. Some employees training has expired.

Lights missing the proper shield, sleeve coatings or covers kitchen.

Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance cabinet where hws is at front counter is in disrepair.

Observed build-up of food debris, dust or dirt on nonfood-contact surface paper towel dispenser.

Observed clean utensils knives stored in dirty racks.

Observed personal care item stored with food watch on cutting board. Corrected On Site.

Critical - Observed soiled reach-in cooler gaskets some gaskets soiled.

Critical - Observed toxic item improperly stored paint stored on shelving in kitchen.

Critical - Cooked meats or poultry not held at 135 degrees Fahrenheit or above, chicken 110 degrees cooksline and whole chicken holding unit.

Critical - Displayed food not properly protected from contamination, lemons drink station.

Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage, hwnot secured or sealed on the damaged counter waitstation.

Critical - Hot holding equipment incapable of maintaining potentially hazardous food at proper temperatures, chicken warmer cooks line and whole chicken holder holding at 110 degreeF.

In-use utensil not stored with handle above the top of potentially hazardous food and the container, cups w handles. Corrected On Site.

Lights missing the proper shield, sleeve coatings or covers, kitchen.

Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable, front counter has exposed damaged partical board. The counter has visible water damage and it is also a handwashing station. The counters formica is visibly in disrepair. The counter should be replaced.

Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils, several areas. Corrected On Site.

Critical - Observed buildup of slime in the interior of ice machine, top lip white piece.

Observed dusty ceiling tiles and/or air conditioning vent covers, intake vents.

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits, knife placed back in clean holder. Corrected On Site.

Observed in-use utensil stored in standing sanitizer water less than 135 degrees Fahrenheit., cannot be stored in sanitizer

Critical - Observed lock on exit door that requires a key, tool or special knowledge to open. For reporting purposes only, walk in cooler lock and hasp.